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users rating3.5/4

This is a great fall dessert. I, too, was tempted to use Heath bars until we learned that Heath packages toffee bits that are sold in the baking section. I agree it makes more than 4 servings. I used 6 glasses as that was how many it took to use the filling. I still have about 1/3 of the crunch left over. I did also use the entire can of pumpkin. I would prefer to use canned (or fresh) pumpkin rather than pie mix and add my own spices. I am going to try thawing it a bit before serving the next time.

This dessert is delicious. I made the walnut crunch topping with heath bar bits and used a pie pumpkin from my CSA. Served it frozen as suggested. Very good, but the problem is, it's very rich. It's a lot to have after a large meal. It could have easily served 6. I'll make it in smaller portions next time.

This is an elegant and special alternative to pumpkin pie! You should find the toffee baking bits, not the toffee bars covered in chocolate. If all you can find are the bars, just scrape the chocolate off with a knife. That's what we did. I do like the walnuts included. I served it out of the fridge, not frozen, and it was gobbled up. I loved the creamy texture and didn't want to ruin that by freezing it.

If you want rave reviews from guests, this is a definite dessert to make! Perfect for Thanksgiving because it's unique. Very easy to make. I've made this twice now. Here are some time savers that don't affect the taste at all: skip step 1 and just chop up Heath (or Skor) bars, no need for walnuts, etc. The chocolate on Skor/Heath bars seems out of place with the pumpkin, so I left it off--which happens to most of it when you chop anyway; buy a can of pumpkin mix instead of just plain pumpkin--it contains all the spices you'd have to measure out in the recipe. Whole Foods carries the organic type, which is fabulous; and use the whole can of pumpkin (which is about 1/4 cup more than the recipe calls for--it gives it a richer pumpkin taste. A tip for presentation: pour the pumpkin mousse into fluted champagne (plastic or glass) glasses and then freeze. Top with whip creme before serving (but add sugar before doing so or it's too sour). My guests thought it was perfect frozen and just melting. My family didn't care for it straight from the fridge as another reviewer stated.

I made this for 30 people (multiplied everything by 5 and it was enough). It was delicious when it was a mousse, but not really that great after it was frozen. I took it out one hour before and it was still hard as ice cream. Much much better before you freeze it. I have one serving still that was not frozen and two days later it is still fine and delicious.